Guacamole, qué rico guacamole
verde tan verde
y tan puro como el amor…

In his book, Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking, Roberto Santibanez writes: “Guacamole is the culmination of the Mexican love affair with the avocado, a fruit so common in my home country that one might literally fall at your feet from a tree in Michoacan or even Mexico City.” His book is the best source for those who want to learn about salsas and moles, how to make them mouth-watering, how they are served in different regions of Mexico.

Do you know guacamoles can be smooth and chunky? Do you know how to create and balance their flavors? Do you know how to turn basic guacamole into a multi-textured side dish or appetizer? There is the whole world of guacamoles!

Guacamoles are the best when made fresh. The ingredients we add to avocado make guacamole’s taste wonderful, but lose their flavor intensity with the time. Try making it at home with ripe avocados, crushed fresh herbs, and green chiles, and freshly squeezed key lime juice to enjoy the best tasting guacamole.

Cucumber and Seafood Guacamole

Prep Time5 mins
Total Time5 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Keyword: avocado, chili pepper, citrus, dip, guacamole, lycooking, lyukum cooking lab, Mexican, recipe, salad, seafood, shrimp, spiced, vegetables
Servings: 2 people
Calories: 263kcal


basic recipe

  • 2 avocado Hass, ripe
  • 30 g red onion chopped
  • 1/2 serrano fresh, no seeds, chopped
  • 1/4 cup cilantro fresh, chopped
  • 1 tbsp key lime juice freshly sqeesed
  • 1 tsp kosher salt

additional ingredients

  • 100 g shrimp cooked
  • 1/4 cucumber English, no seeds, diced


  • Chop or dice onion, chop cilantro, and chili.
    Making Guacamole
  • Mash onion, half of the cilantro, chili, and salt to a paste. Use molcajete (mortar) or any other convenient way to make a paste.
    Making Guacamole
  • Score the flesh of halved avocados and scoop them with a spoon.
    Making Guacamole
  • Quarter half of English cucumber. Remove seeds. Dice 1/4 of cucumber.
    Cutting Cucumbers
  • Cook or defrost cooked shrimp. Mix the herbs and chili paste with chunks of avocado and cucumber. Season and balance the taste with key lime juice. Add shrimp, mix. Serve with your favorite corn chips.


Calories: 263kcal | Carbohydrates: 18g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 779mg | Fiber: 10g | Sugar: 1g

Cucumber and Seafood Guacamole